Mother’s Day Baking

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We made apple slices for Mother’s Day.

We stewed cooking apples adding in sugar to sweeten it.  Allow the apples to cool for about an hour or so.  (we used the shop tray of cooking apples which normally has 4 apples and peeled, cored and chopped them).

We preheated the oven to 160-180 for 15mins (depending on the type of oven you have)

We lined a large rectangular tin with pastry (bought pastry which rolls out into a rectangle, is ideal), we lined the tin with greaseproof paper before we put the pastry into it. You can also use the parchment paper under the pastry. Prick the pastry with a fork.

We made a Victoria mixture (this quantity is a double mixture)

  1. Whisk 4 eggs with 6 tablespoons of milk together (leave to side)
  2. Mix 10oz self-raising flour with two teaspoon of baking powder (leave to side)
  3. Cream 8oz soft butter and 10oz castor sugar, till white
  4. To the creamed mixture, add in some egg mixture and some of the flour mixture on a slow sped, repeat this until both mixtures have been used.

Now layer your apple slices, put the stewed apple on top of the pastry and quickly put the victoria mixture over the stewed apple, and spread it to cover all the top of the apple, you need to work quickly here.

Put it into the over for 45-50 mins and when it is cooked, rest it for an hour or two.

Dust with icing sugar and serve.

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